4 egg yolks
1 cup of sugar
1 pinch of salt
1/4 cup of milk
1 cup of heavy cream
3/4 cup of milk
2 cups of whipped heavy cream
2 tablespoons of Kirsch liqueur (optional)
4 egg yolks
1 cup of sugar
1 pinch of salt
1/4 cup of milk
1 cup of heavy cream
3/4 cup of milk
2 cups of whipped heavy cream
2 tablespoons of Kirsch liqueur (optional)
Beat the egg yolks until they are light and pale in color
Gradually add the sugar and beat well
Add 1/4 cup of milk and salt
Beat well
In a saucepan, combine heavy cream, milk, and vanilla extract
Heat slowly, but do not boil
Let it cool
Remove the vanilla bean
Slowly add this mixture to the egg yolk mixture and whisk over warm water in a bain-marie
Cook, stirring constantly, until thickened and clingy to a metal spoon
Let it cool
Slowly add this mixture to whipped heavy cream, adding Kirsch liqueur if desired
Place in a serving dish that can be taken to the table
Chill in the refrigerator for at least 6 to 8 hours
Serve immediately
Garnish with grated chocolate or serve with fresh strawberries.
